Description
These Chocolate Raspberry Crinkle Cookies combine the rich, fudgy texture of classic chocolate crinkle cookies with the vibrant flavor of real raspberries. Soft-baked and chewy, each cookie is coated in a unique raspberry-confectioners’ sugar topping that melts delightfully in your mouth, making for a perfect sweet treat with a fruity twist.
Ingredients
Cookies
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1 Tablespoon vegetable oil, avocado oil, or olive oil
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light or dark brown sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract or raspberry liqueur (such as Chambord)
- 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
- 2/3 cup (56g) unsweetened natural cocoa powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1/3 cup (100g) raspberry preserves
Topping
- 3/4 cup (90g) confectioners’ sugar
- 1/2 cup (13g) freeze-dried raspberries
Instructions
- Make the cookie dough: In a large bowl, use a handheld or stand mixer with a paddle attachment to beat the softened butter, oil, granulated sugar, and brown sugar together on medium-high speed until fluffy and light, approximately 3 minutes. Then add the egg and vanilla extract or raspberry liqueur, beating on high speed until fully combined. Scrape down the sides and bottom of the bowl to ensure an even mix.
- Combine dry ingredients and mix: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until well combined. Gradually pour this dry mixture into the wet ingredients, add the raspberry preserves, and beat on low speed just until everything is combined. The dough will be thick and very sticky. Cover tightly and chill in the refrigerator for at least 3 hours, up to 3 days. This chilling step is mandatory to handle the sticky dough effectively.
- Prepare dough for baking: Remove the chilled cookie dough from the refrigerator and allow it to sit at room temperature for 10 minutes if chilled for 3 hours. If chilled longer, let it sit for about 20 minutes. This makes the dough easier to scoop and roll.
- Preheat oven and prepare baking sheets: Heat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats and set aside.
- Make the raspberry sugar topping: In a dry food processor or blender, grind the freeze-dried raspberries into a fine powder. Sift through a fine-mesh sieve to separate and discard the seeds. Transfer the raspberry powder to a small bowl and mix thoroughly with the confectioners’ sugar.
- Scoop and coat cookies: Using a medium cookie scoop or tablespoon measuring about 1.5 tablespoons (35g) per scoop, shape the dough into balls. Roll each ball very generously in the raspberry-confectioners’ sugar topping, ensuring full coverage. Place the coated dough balls 3 inches apart on the prepared baking sheets.
- Bake the cookies: Bake for 12 to 14 minutes, or until the edges are set and the centers still look soft. The cookies will be puffy when removed but will deflate as they cool.
- Cool the cookies: Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a cooling rack to cool completely. Optionally, sprinkle any extra raspberry powder on top of the warm cookies for additional flavor and decoration.
- Store and enjoy: Store the cookies covered at room temperature for up to one week, maintaining their soft and chewy texture.
Notes
- Chilling the cookie dough for at least 3 hours is essential for handling the sticky dough and achieving the best texture.
- If using raspberry liqueur instead of vanilla extract, it will enhance the raspberry flavor further.
- Use parchment paper or silicone mats to prevent sticking and ensure even baking.
- Freezing the dough balls before rolling in topping can help with easier handling but is not necessary if proper chilling time is observed.
- Cookies can be stored in an airtight container at room temperature for up to one week.
- Prep Time: 3 hours 30 minutes
- Cook Time: 13 minutes
- Category: Dessert > Cookies
- Method: Baking
- Cuisine: American
